Food Hero


Roasted Beet and Potato Borscht by Rachelle
February 20, 2011, 10:50 pm
Filed under: Main Dish, quick fix, Soup, Uncategorized


photo from Everyday Food Website

I made this soup for a two-family dinner and all the kids gobbled it up. It cooks up with minimal prep — the only thing that take time is peeling the beets. This recipe is from Martha Stewart’s Everyday Food magazine — my go-to source for mid-week cooking. It too about 20 minutes to peel the root veggies, and then you can make a salad while the veggies roast.

Roasted Beet and Potato Borscht

2 lbs red beets
1 lb russet potatoes
2 shallots
fresh thyme
olive oil
salt and pepper
5 c veggie broth (can do some broth and some water)
red wine vinegar
sour cream
fresh parsley (opt)
green onions (opt)

Pre-heat oven to 400. Peel beets and dice medium. Peel  1 lb russet potatoes and dice medium. Add these to a roasting pan or rimmed baking sheet. Coarsely chop 2 shallots and add to pan along with 3-5 springs of fresh thyme. Drizzel with 2T olive oil and season with salt and pepper. Toss lightly to coat.  Arrange this mix in a single layer and roast until beets and potatoes are cooked through. (About 45min)

Discard thyme. Add vegetable to a soup pot along with 5 cups vegetable broth. Bring to simmer over medium-high. Use a potato masher to mash some of the veggies until the soup is think and chunky. Stir in 1 T red-wine vinegar and adjust salt and pepper to taste.

To serve, top with sour cream, chopped fresh parsley, and thinly sliced green onions if desired.